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Plate of collard wraps cut in half with veggies inside visible

Greek Collard Green Wraps with Tzatziki

These healthy wraps are made with crisp collard greens, lemon herb quinoa, and creamy vegan tzatziki. The wraps stay crisp in the fridge, so you can enjoy them for dinner - and tomorrow's lunch.
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Prep Time 25 minutes
Total Time 25 minutes
Servings 2

Ingredients

Lemon Herb Quinoa

  • cup cooked quinoa
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons minced flat leaf parsley
  • 1 teaspoon dried oregano
  • ¼ teaspoon fine sea salt
  • Black pepper (to taste)

For Assembly

  • 1 bunch collard greens (about 8 medium leaves, see note 1)
  • ¾ cup Vegan Tzatziki Sauce (homemade or store-bought)
  • ½ English cucumber, cut into matchsticks
  • 2 red, orange, or yellow bell peppers, cut into matchsticks
  • 1 cup cherry tomatoes, quartered
  • ¼ cup kalamata olives, pitted and chopped
  • ¼ cup diced red onion
  • ¼ cup chopped mint

Instructions

  • Lemon Herb Quinoa: In a medium bowl, stir together quinoa, lemon juice, and olive oil. Sprinkle in parsley, oregano, salt and pepper. Stir to mix.
    1½ cup cooked quinoa, 2 tablespoons lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons minced flat leaf parsley, 1 teaspoon dried oregano, ¼ teaspoon fine sea salt, Black pepper
  • Trim collard greens (see note 2): Set a collard green face-down on a cutting board, with the stalk side facing up. Starting near the top (rounded) end, slide a knife down the stalk to shave off as much of the stalk as possible (careful not to cut the leaf!). Repeat with remaining leaves.
    1 bunch collard greens
  • Assemble: Position a collard green with the back/stem side up. Generously spread tzatziki into the middle. Top with quinoa, cucumber, bell peppers, tomatoes, olives, red onion, and mint. Roll the wraps like a burrito: tuck in the short sides, then roll tightly. Refrigerate extras.
    ¾ cup Vegan Tzatziki Sauce, ½ English cucumber, cut into matchsticks, 2 red, orange, or yellow bell peppers, cut into matchsticks, 1 cup cherry tomatoes, quartered, ¼ cup kalamata olives, pitted and chopped, ¼ cup diced red onion, ¼ cup chopped mint

Notes

  1. Collard greens: The number of wraps will vary based on the size of the collard green leaves and how much filling you add to each. Have a few extra leaves on hand in case you need them. Smaller leaves are harder to fill and roll, so opt for medium or large sized leaves for this recipe.
  2. Trimming collard green stalks: For a visual example of this step, refer to post photos. Trimming the stalk makes the leaf more flexible for rolling. Be careful not to cut the leaf itself, because that'll allow the filling to fall out.

Nutrition

Calories: 529kcal | Carbohydrates: 60g | Protein: 17g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 963mg | Potassium: 1350mg | Fiber: 15g | Sugar: 14g | Vitamin A: 9661IU | Vitamin C: 225mg | Calcium: 340mg | Iron: 6mg